EP0607002A3 - Process for preparing low-fat fried food or low-fat fried type food using gellan gum. - Google Patents

Process for preparing low-fat fried food or low-fat fried type food using gellan gum. Download PDF

Info

Publication number
EP0607002A3
EP0607002A3 EP94300150A EP94300150A EP0607002A3 EP 0607002 A3 EP0607002 A3 EP 0607002A3 EP 94300150 A EP94300150 A EP 94300150A EP 94300150 A EP94300150 A EP 94300150A EP 0607002 A3 EP0607002 A3 EP 0607002A3
Authority
EP
European Patent Office
Prior art keywords
food
low
fat fried
gellan gum
fat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP94300150A
Other languages
German (de)
French (fr)
Other versions
EP0607002A2 (en
EP0607002B1 (en
Inventor
William F Chalupa
George R Sanderson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Monsanto Co
Original Assignee
Merck and Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Merck and Co Inc filed Critical Merck and Co Inc
Publication of EP0607002A2 publication Critical patent/EP0607002A2/en
Publication of EP0607002A3 publication Critical patent/EP0607002A3/en
Application granted granted Critical
Publication of EP0607002B1 publication Critical patent/EP0607002B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Edible Oils And Fats (AREA)
  • Grain Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention is a procedure for preparing cooked foods which involved the use of gellan gum to impart food qualities which are typically associated with fried foods, including crispness and juiciness. Food products resulting from the procedure of the present invention contain low levels of fat and yet have the desirable qualities of fried foods.
EP94300150A 1993-01-15 1994-01-10 Process for preparing low-fat fried type food using gellan gum Expired - Lifetime EP0607002B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US6027 1993-01-15
US08/006,027 US5372829A (en) 1993-01-15 1993-01-15 Process for preparing low-fat fried food

Publications (3)

Publication Number Publication Date
EP0607002A2 EP0607002A2 (en) 1994-07-20
EP0607002A3 true EP0607002A3 (en) 1995-05-03
EP0607002B1 EP0607002B1 (en) 1999-10-06

Family

ID=21718930

Family Applications (1)

Application Number Title Priority Date Filing Date
EP94300150A Expired - Lifetime EP0607002B1 (en) 1993-01-15 1994-01-10 Process for preparing low-fat fried type food using gellan gum

Country Status (6)

Country Link
US (2) US5372829A (en)
EP (1) EP0607002B1 (en)
JP (1) JPH06237708A (en)
AT (1) ATE185251T1 (en)
CA (1) CA2113139A1 (en)
DE (1) DE69420984T2 (en)

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AU4011095A (en) * 1994-10-28 1996-05-23 Monsanto Company Non-melting gellan gum gel pieces containing milk solids
AU5003396A (en) * 1995-03-10 1996-10-02 Unilever Plc Batter composition
US5601861A (en) * 1995-05-30 1997-02-11 Gerrish; Timothy Method of making battered and/breaded food compositions using calcium pectins
CA2205517A1 (en) * 1996-05-22 1997-11-22 Susan C. Forman No and low fat enrobing coatings with crosslinkable hydrocolloids
US5622741A (en) * 1996-06-03 1997-04-22 Miles J. Willard Process for preparing a potato product having an extended hold time
KR100525693B1 (en) 1996-08-27 2005-11-03 산에이겐 에후.에후. 아이. 가부시키가이샤 Novel Use of Native Gellan Gum
US5965180A (en) * 1997-01-10 1999-10-12 The Pillsbury Company Glaze for dough products
US5989603A (en) * 1997-01-10 1999-11-23 The Pillsbury Company Emulsion glaze for dough products
US5885639A (en) * 1997-06-06 1999-03-23 Nestec, S.A. Process for preparing parfried potato strips having an extended hold time upon finish frying
US5891496A (en) * 1997-08-06 1999-04-06 Hannah; Scott C. Fat-free chopped and formed potato products and process
AU8588298A (en) * 1997-08-15 1999-03-08 Hormel Foods Corporation Pureed pastries and baked goods
CN1291864A (en) * 1998-03-02 2001-04-18 谢夫美国有限公司 Crisping batter and crisping batter-coated food product
GB9804347D0 (en) * 1998-03-03 1998-04-22 Novus Ingredients Limited Bread crumb coating for food products
US6265005B1 (en) 1998-04-24 2001-07-24 Newly Weds Foods, Inc. Coating composition for foods and method of improving texture of cooked foods
JP3359294B2 (en) * 1998-12-28 2002-12-24 三栄源エフ・エフ・アイ株式会社 Mix for fried food
CA2398845A1 (en) * 2000-02-07 2001-08-09 Advanced Food Technologies Water-dispersible coating composition for fried foods and the like
CH695129A5 (en) * 2000-02-29 2005-12-30 Rudolf Waelti Breaded foods.
US20050079248A1 (en) * 2000-09-21 2005-04-14 Advanced Food Technologies, Inc. Coated cereal pieces
US6899906B2 (en) 2000-09-21 2005-05-31 Advanced Food Technologies, Inc. Reticulation-free water-dispersible coating composition for food substrates
US8048459B2 (en) 2002-10-09 2011-11-01 Advanced Food Technologies, Inc. External coating composition for toaster pastries and other pastry products
WO2002051251A2 (en) * 2000-12-22 2002-07-04 Advanced Food Technologies Coated food products made from shaped dough substrates and method of preparing same
BR0210964A (en) 2001-07-12 2004-10-13 Advanced Food Technologies Inc Type of cooked food product, method of preparing a cooked convenience food / light meal, product, and method of preparing a food product
US7964231B2 (en) 2001-07-12 2011-06-21 Advanced Food Technologies, Inc. Coated potato substrates having reduced fat content
US6787170B2 (en) * 2002-07-12 2004-09-07 The Pillsbury Company Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby
US20040121046A1 (en) * 2002-12-19 2004-06-24 Dihel Deborah L. Appearance and eating quality of reduced oil food compositions
US8685943B2 (en) * 2003-03-12 2014-04-01 Hill's Pet Nutrition, Inc. Methods for reducing diarrhea in a companion animal
US7704537B2 (en) * 2004-11-24 2010-04-27 H.J. Heinz Company Crispy flour taquito
US7998512B1 (en) 2005-01-14 2011-08-16 Advanced Food Technologies, Inc. Dough-enrobed foodstuff
CN101500431B (en) * 2006-08-02 2012-10-10 宝洁公司 Low fat snack compositions
JP3930897B1 (en) 2006-08-16 2007-06-13 太陽化学株式会社 Thickening composition with improved viscosity development
EP1935254A1 (en) * 2006-12-22 2008-06-25 Nederlandse Organisatie voor toegepast- natuurwetenschappelijk onderzoek TNO Coating for microwavable food product
US20090285951A1 (en) * 2007-08-02 2009-11-19 Anthony Karo Method for the preparation and distribution of breaded seafood products and breading composition
WO2009079239A1 (en) * 2007-12-17 2009-06-25 The Quaker Oats Company Air currents for coating a food core
GB2461520A (en) * 2008-07-01 2010-01-06 Magsnack Bv Manufacturing crumb for the coating of food products
GB201000647D0 (en) * 2010-01-15 2010-03-03 Crisp Sensation Holding Sa Microwaveable batter
US8728554B2 (en) * 2010-01-15 2014-05-20 Crisp Sensation Holding S.A. Stabilisation of microwave heated food substrates
US8765202B2 (en) * 2010-01-15 2014-07-01 Crisp Sensation Holding S.A. Coated stabilised microwave heated foods
US9877499B2 (en) 2010-09-24 2018-01-30 Holista Biotech Sdn. Bhd. Method for processing food product and food product thereof
US20120100262A1 (en) * 2010-10-21 2012-04-26 Conagra Foods Rdm, Inc. Acrylamide mitigation and color management in a potato fry
JP5697200B2 (en) * 2011-01-05 2015-04-08 日本製粉株式会社 Mixed powder for fried foods from non-fried type that is cooked in a microwave oven
US9326537B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Microwaveable coated food product, and method and apparatus for the manufacture thereof
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated food products
US20130156925A1 (en) 2011-12-20 2013-06-20 Crisp Sensation Holding S.A. Crumb manufacture
CN107549266A (en) * 2016-06-30 2018-01-09 卡吉尔公司 Fried dough product
CN110959886B (en) * 2019-11-29 2022-06-14 内蒙古蒙牛乳业（集团）股份有限公司 Wrapping powder, glutinous rice cakes and preparation method thereof
CN112314878B (en) * 2020-11-05 2023-08-08 江苏领迅食品有限公司 Preparation method of fried chicken feet and product thereof
NL2033214B1 (en) * 2022-10-03 2024-04-16 Lambweston / Meijer V O F Dry coating pre-mix for potato fries

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62115232A (en) * 1985-11-12 1987-05-26 三栄化学工業株式会社 Material for food baked confectionery dough
JPS63169945A (en) * 1987-01-06 1988-07-13 San Ei Chem Ind Ltd Preparation of raw material for fried food
EP0487340A1 (en) * 1990-11-21 1992-05-27 Hercules Incorporated Coating for food composition limiting fat absorption upon frying
WO1994000024A1 (en) * 1992-06-19 1994-01-06 Merck & Co., Inc. A process for making gel-coated foods

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US3255021A (en) * 1963-05-28 1966-06-07 Staley Mfg Co A E Method of preparing frozen seafood
US3395024A (en) * 1964-05-26 1968-07-30 Roland D. Earle Method of preserving foods by coating same
US3424591A (en) * 1965-06-09 1969-01-28 Dow Chemical Co Hydrocolloid surface treatment to yield french fried potato products
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US3865962A (en) * 1967-09-20 1975-02-11 Roland D Earle Method for providing a continuous film of algin containing coating material surrounding a raw onion product
US3653924A (en) * 1970-02-19 1972-04-04 Eduardo S Ind Method of preparing glazed food products
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US4869916A (en) * 1988-05-16 1989-09-26 Merck & Co., Inc. Blends of high acyl gellan gum with starch
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JPS63169945A (en) * 1987-01-06 1988-07-13 San Ei Chem Ind Ltd Preparation of raw material for fried food
EP0487340A1 (en) * 1990-11-21 1992-05-27 Hercules Incorporated Coating for food composition limiting fat absorption upon frying
WO1994000024A1 (en) * 1992-06-19 1994-01-06 Merck & Co., Inc. A process for making gel-coated foods

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Also Published As

Publication number Publication date
JPH06237708A (en) 1994-08-30
CA2113139A1 (en) 1994-07-16
DE69420984D1 (en) 1999-11-11
DE69420984T2 (en) 2000-05-18
EP0607002A2 (en) 1994-07-20
EP0607002B1 (en) 1999-10-06
ATE185251T1 (en) 1999-10-15
US5372829A (en) 1994-12-13
US5492707A (en) 1996-02-20

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